A beautifully caramel-topped cake where juicy fresh strawberries get baked beneath a rich yellow sponge, then flipped to reveal a glossy, fruit-laden crown. Warm, fragrant, and just a little dramatic — this dessert is sure to steal the show.

 

 

 

Why You’ll Love This Recipe

• The vibrant strawberries bake into a tender, syrupy layer that contrasts beautifully with the soft, buttery cake underneath.
• Baking everything in one pan makes for an effortless dessert with a “wow” factor when you flip it out.
• It works for casual gatherings or special occasions, and its easy assembly means less fuss, more dessert joy.
• Best served warm with ice cream or whipped cream, it becomes indulgent yet approachable.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the strawberry topping:

• 4 tablespoons unsalted butter, melted
• ½ cup (about 100 g) granulated sugar
• 2 teaspoons cornstarch
• 1 pound (about 450 g) fresh strawberries, hulled and sliced
• 2 tablespoons fresh lemon juice

For the cake batter:

• 1½ cups (190 g) all-purpose flour, spooned and levelled
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup (200 g) granulated sugar
• ½ cup (113 g) unsalted butter, room temperature
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• ¼ cup (60 ml) sour cream, room temperature
• ½ cup (120 ml) whole milk, room temperature

Directions

1. Preheat your oven to 350 °F (177 °C). Grease a 9-inch (≈23 cm) round cake pan (with sides at least 2 inches high).
2. In a small bowl, whisk together the sugar and cornstarch. Melt the butter and pour into the bottom of the prepared pan; swirl to coat. Sprinkle the sugar/cornstarch mixture evenly over the butter.
3. Toss the sliced strawberries with the lemon juice and arrange them in a single even layer over the sugar mixture in the pan.
4. In another bowl, whisk together the flour, baking powder and salt; set aside.
5. In a large mixing bowl, beat the room temperature butter and sugar for about 2-3 minutes until light and fluffy. Add the eggs one at a time, mixing after each addition. Stir in the vanilla and sour cream until just combined.
6. Add the dry flour mixture and the milk alternately to the butter mixture — begin and end with the flour mixture — mixing on low just until no streaks of flour remain. Avoid overmixing.
7. Gently spoon the batter over the strawberries, spreading it evenly to cover the fruit layer without disturbing it.
8. Bake for about 50-55 minutes or until a toothpick inserted into the centre comes out clean and the top is golden. If the top is browning too quickly, loosely tent with foil for the last 10 minutes.
9. Remove from the oven and let the cake rest in the pan for about 10-15 minutes. Then, run a knife around the edges of the pan, place a serving plate upside down on the pan, and carefully invert the cake onto the plate. Spoon any sticky syrup from the pan over the top.
10. Serve warm (with a scoop of vanilla ice cream or dollop of whipped cream) or allow to cool slightly before slicing.

Servings and timing

Serves about 8 – 10 slices.

• Prep time: approximately 20 minutes
• Bake time: approximately 50-55 minutes
• Rest/inversion time: about 10-15 minutes
• Total time: around 1 ¼ hours

Variations

• Use light brown sugar instead of granulated for the topping to add a deeper caramel flavour.
• Swap in other fruits: raspberries, peaches, or plums make wonderful alternatives for the fruit layer.
• For a lighter version: reduce the butter in the cake batter to ⅓ cup and replace the sour cream with plain Greek yogurt.
• Add a almond extract (½ teaspoon) alongside vanilla for a nutty twist.
• Dust the finished cake with powdered sugar or drizzle a thin vanilla glaze for extra sweetness.

Storage/Reheating

• Store any leftover cake covered at room temperature for up to 1 day or in the refrigerator for up to 3 days.
• If refrigerated, let the cake sit at room temperature for about 30 minutes before serving to restore softness.
• To reheat a slice: microwave for 10-15 seconds (if chilled) or warm gently in a low-temperature oven until just heated through — this revives the texture and makes the topping glossy again.
• Note: Freezing is not recommended because the fruit topping may release too much moisture when thawing, affecting texture.

FAQs

What kind of pan should I use?

A 9-inch round cake pan with at least 2 inches (5 cm) high sides is ideal. It ensures there’s enough depth for the fruit layer and cake batter without overflow.

Can I use frozen strawberries?

Yes — but thaw them, drain excess liquid thoroughly and pat them dry first. Too much moisture can make the topping runny.

Can I make this ahead of time?

You can bake it ahead, refrigerate (covered), and just before serving warm a slice slightly. Freshly inverted is best for presentation, but it still tastes great the next day.

Why did my topping sink into the cake?

Likely because the strawberries were too juicy (or unevenly sliced) or the batter was poured carelessly. Make sure the fruit layer is even and the batter is spread gently. Also, a little cornstarch in the fruit layer helps thicken the juices.

Can I use a boxed cake mix instead of scratch batter?

Yes — many recipes substitute a yellow cake mix for convenience and still yield a tasty result.

Is it okay if the cake top browns a lot?

Yes — a golden top is fine. If it’s getting too dark before the centre is done, cover lightly with foil for the remaining bake time.

How do I know when it’s done baking?

Insert a toothpick into the centre; if it comes out clean (or with a few moist crumbs), it’s done. The cake should spring back slightly when lightly pressed.

Can I reduce sugar for a less-sweet version?

You can reduce the granulated sugar in the cake batter by about 2-3 tablespoons without major impact. The topping needs enough sugar to caramelise properly, so keep that amount.

What if I don’t have sour cream?

You can substitute plain Greek yogurt (whole-milk) in a 1:1 ratio. It will still yield a moist cake with good texture.

How should I serve it for best effect?

Serve warm, ideally right after flipping. The fruit topping will be shiny and luscious. Accompany with a scoop of vanilla ice cream or a dollop of whipped cream for contrast.

Conclusion

This Upside-Down Strawberry Cake is an elegant-looking dessert that’s surprisingly effortless. With a glossy fruit crown, tender cake beneath, and minimal fuss, it’s the kind of treat that impresses without stressing you out. Whether you bring it to a gathering or enjoy a slice at home, its warmth, colour and flavour shine. Dive in, savour each layer, and enjoy the moment when you flip the pan and reveal your masterpiece.

Print